I have been making these for my son since he was very little and, even today, at 17, he is all happy to see me making them still for special occasions, like birthdays, Halloween or National Pretzel Day (April 26). They are so simple to make, it almost feels like cheating to make a recipe but here we go! Feel free to drizzle or dip with vegan white chocolate, too.
15 - 20 pretzel rods 1 cupslavery-free chocolate chips plus one tablespoon 2 teaspoons refined coconut oil or vegan butter Sprinkles of choice or crushed cookies
Line a cookie sheet with parchment paper.
Melt the cup of chocolate and two teaspoons of coconut oil or butter in a double-boiler, stirring often. Once melted, remove from heat and add the remaining tablespoon of chocolate chips, stirring until smooth. Pour the chocolate into a narrow cup, and pour some sprinkles on a plate.
Dip the pretzels one by one in the melted chocolate and let drip off into the cup, then roll in your sprinkles. Place on the cookie sheet. Continue until all the pretzels are half-dipped in chocolate and coated with sprinkles. Set on the cookie sheet one at a time. Put in the fridge and allow to cool until set.